Cooking with Judith

Judith’s Baked Spaghetti

An ultimate comfort meal. Typically, after I and have a serving, the left overs are transitioned into what I call “bricks”—I cut small plate servings in pieces that are wrapped for freezing and a thaw and reheat for a quick meal later. With leftovers, I divide into what I call “bricks” and freeze for future meals.

Cook Time: 60 minutes

Serves 8 to 10

Noodles: Of course, you’ll need spaghetti noodles. I sometimes use linguine. Break in half before adding to boiling pot.

Beef and Onion: The meat sauce starts with a mixture of ground beef and diced onion. You can also use Costco chicken meatballs, cut up.

Sauce: My cheat—a large jar 28 oz jar of meatless spaghetti sauce is the secret ingredient. I like Raos brand.

Salt: Seasoned salt enhances the overall flavor. Pepper and basil to your liking. Garlic, too, if that’s a preference.

Black Olives: 1 large can, sliced

Cream of Mushroom Soup: 1 can

Mushrooms: ½ to 1 C canned sliced or fresh, if you would like to add.

2 Eggs: Eggs lend moisture and help hold the baked spaghetti together. 

Cheeses: 2 C. You’ll need Parmesan, mozzarella (maybe), cheddar, or mixed Mexican blend (my preference), and cottage cheeses. OK, you can add more.

Butter: 5 tablespoons of melted butter gives the dish extra richness.

putting it all together

Boil and drain the spaghetti. Cook the beef and onion together, then drain off the excess oil. Add the sauce and salt and spices.

Whisk the eggs, cheeses, and butter in a separate bowl. Now, toss the spaghetti into this mixture. 

In a large 11 x 15 (or two smaller ones), rub the sides with a little butter. The, layer the ingredients.

Cover with foil and bake for 50 minutes. Sprinkle with more of the cheddar type cheese for topping, then keep baking until the cheese is melted, bubbles. This is a BIG dish.